Banana Walnut Cake with Mocha Buttercream
Recipe GLPRe25584d9e18d1f
A moist, tender banana cake studded with toasted walnuts, topped with a rich mocha-infused buttercream frosting. The cake is perfectly balanced with the warmth of coffee and cocoa flavors that complement the natural sweetness of ripe bananas.
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Ingredients
½ cup (heaping) walnut halves
2 very ripe bananas
2 large eggs
½ cup brown sugar, packed
¾ cup sugar
½ cup vegetable oil
½ cup buttermilk
½ tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
4 Tbsp unsalted butter, at room temperature
1 tsp instant espresso powder
½ cup unsweetened cocoa powder
3 cups confectioner's sugar
heavy cream or milk, for thinning
Directions
Preheat your oven to 350°F. Spread the walnut halves on a baking sheet and toast them for 10 to 15 minutes, shaking the pan occasionally, until fragrant and lightly crisped. Remove from the oven and allow to cool completely before chopping into pieces.
In a large mixing bowl, mash the very ripe bananas until smooth, breaking up all lumps. Add the 2 eggs and both sugars (brown and granulated), and beat until well combined.
Pour the vegetable oil, buttermilk, and vanilla extract into the banana mixture and blend thoroughly until fully incorporated.
In a separate bowl, sift together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until combined. Do not overmix. Fold in the toasted, chopped walnuts.
Prepare a 9x9-inch square baking pan with cooking spray. If desired, line with parchment paper for easy removal. Pour the batter into the pan and smooth the top.
Bake for approximately 45 minutes, until a toothpick inserted into the center comes out clean or with only a few dry crumbs. Do not overbake. Allow the cake to cool completely in the pan before frosting.
To prepare the mocha buttercream frosting, place the softened butter in a large bowl and beat briefly. Add the instant espresso powder and mix to combine.
Sift 1 cup of the confectioner's sugar and the cocoa powder directly into the bowl with the butter mixture. Begin beating slowly, then increase speed slightly. Continue sifting in the remaining confectioner's sugar while beating.
Add the vanilla extract and beat until smooth. Gradually add heavy cream or milk, a little at a time, until the frosting reaches a spreadable consistency. Beat until light and fluffy.
Spread or pipe the mocha buttercream frosting evenly over the cooled banana walnut cake and serve.
